Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Salting, one of the fundamental operations in Spanish cured loin manufacturing, is essential to preserve the product throughout its processing and storage. However, elevated blood pressure has been identified to be the major adverse effect associated with increased sodium intake. The partial replacement of NaCl with other chloride salts such as KCl, CaCl₂ and MgCl₂ has been proposed as a possible strategy to reduce the sodium content of these products. The aim of this study was to determine the salting time needed to reach the same chloride content as commercial dry-cured loins and, to characterise the first step in dry-cured loin production (salting), in loins salted with sodium partial replaced salts. The results indicated a reduction in the salting time when using KCl as NaCl substitute and an increase in the salting time when adding CaCl₂ and MgCl₂ to the mixture. Further studies need to be done in order to fully understand the influence of these low sodium mixtures of salts on the following manufacturing steps and the final quality characteristics of the product.     

Influence of sodium replacement on physicochemical properties of dry-cured loin

The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in consumption. The partial replacement of sodium chloride by potassium chloride has been proposed as a possible strategy to reduce the sodium content of this type of products.     

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium,calcium and magnesium

The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products.     

Development of a smoked sea bass product with partial sodium replacement

The aim of this study was to propose a methodology that could be used for development of a salted and dried product, once the objective moisture and a_w values were defined. The proposed methodology was tested by developing a smoked sea bass product with partial sodium replacement. A sensory evaluation of the obtained product was carried out to determine the maximum sodium replacement to achieve an acceptable low-sodium content smoked sea bass. The accuracy of the proposed methodology has been demonstrated in this study, as a smoked fish product with a_w and moisture values very close to the objective ones was obtained. The sensory analysis indicated that 50% sodium replacement by potassium is feasible for this product.     

Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride

The reduction of added sodium chloride in dry-cured ham has been proposed to reduce dietary sodium intake in Mediterranean countries. The effect of substituting sodium chloride with potassium chloride, calcium chloride and magnesium chloride on some physicochemical characteristics of dry-cured ham during processing was evaluated.     

Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting

The influence of different salt concentrations of 6%, 15%, 18% and 24% (w/w) on mass transfer of water and salt during brine salting of cod loins was studied. An increase in salt concentration accelerated water exudation and salt diffusion in the cod loins. Weight gain of the cod loins increased with decreasing salt concentration and the cod loins in the 6% brine had the highest process yield. The salting kinetic parameter values for total and water weight changes decreased with increasing salt concentration. Inversely, higher salting kinetic parameter values for salt weight changes were observed for higher brine concentrations. The samples brined at 18% and 24% had identical effective diffusion coefficients and the highest effective diffusion value was found in the cod loins brined at 15%.     

Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species

In Portugal, the production of salted-dried cod and similar species is a relevant fish industry. Pickle salting is the most common salting method in this industry. The objective of this work was to study the influence of brine salting before pickle salting in the characteristics of the final salted-dried product of different fish species. Three salting methods were studied: only pickle salting, brine salting at 16°Baumé followed by pickle salting and brine salting at 25°Baumé followed by pickle salting. Fish species studied were Gadus morhua, Gadus macrocephalus, Theragra chalcogramma. The results showed from 4.7% to 9.2% significant higher yields of salted-dried fish when using the lower salt content brine, but drying time increased from 32 to 45 h (35–65%), depending on size of the fish, and texture became significantly softer, what may imply that salted-dried fish using lower salt content brines may be perceived by consumers as a different product. No significant differences of color were obtained.     

Effect of sodium,potassium, calcium and magnesium chloride salts on porcine muscle proteases

This study is focused on the effect of sodium chloride alternative salts (KCl, MgCl₂ and CaCl₂) on porcine muscle proteases (cathepsins, dipeptidylpeptidases and aminopeptidases). In general, KCl exerted a very similar effect to NaCl for all the studied enzymes, while the effect of divalent salts (CaCl₂ and MgCl₂) was more pronounced. Cathepsins, dipeptidyl peptidase III, dipeptidyl peptidase IV and alanyl aminopeptidase activities were strongly inhibited by all the chloride salts especially by divalent ones. Dipeptidyl peptidase II and leucyl aminopeptidase were little affected and methionyl aminopeptidase was only inhibited by divalent salts. Dipeptidyl peptidase I was strongly activated by low concentrations of the chloride salts except NaCl. Arginyl aminopeptidase was activated by NaCl and KCl and low amounts of MgCl₂, while CaCl₂ showed a strong inhibitory effect. This is very important as these enzymes play important roles in dry-cured meats and their activity is, in general, regulated by sodium chloride. Thus, reductions in the sodium concentration with subsequent increases of other alternative cations may have relevant consequences on enzyme activity that should be taken into account when processing dry-cured meats.     

Quantification and kinetics of the residual brine generation during ham and shoulder pile salting

Salting is one of the most important stages of the traditional process of cured ham manufacturing. During pile salting a saturated brine is formed and drips through the orifices located at the bottom of the salting containers.

The objective of the present work was to quantify the released brine in the ham manufacturing industry in Spain and to relate the brine generation with the salt gained by hams in the process.

The total released brine during ham and shoulder salting in Spain was determined theoretically and from the experimental values obtained from the industry (around 38,000 metric tons in 2002). In addition to that, an easy method for the estimation of the NaCl gained by hams and shoulders was developed by using the measurements of the released brine (the estimated NaCl gained differed 3.5% from the experimental data).     

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

The purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations (TDS). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.     

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

The reduction of added sodium chloride in dry-cured ham has been proposed to decrease the amount of sodium in the diet. The effect of substituting sodium chloride by potassium chloride, calcium chloride and magnesium chloride in some physicochemical characteristics of dry-cured ham throughout the post-salting stage was evaluated. The partial replacement of NaCl had significant effects on salt content at the end of the post-salting stage in the traditional process and this significantly affected a_w. The results showed that lower sodium hams, salted with a combination of NaCl and KCl, needed a maximum of 16 days more (32% increase) of post-salting than hams salted with 100% NaCl, while hams salted with a combination of NaCl, KCl, CaCl₂ and MgCl₂ needed a maximum of 26 days more (52% increase).     

Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process

Salting treatment is a common operation in the production of high quality meat products, one of its main problems is the difficulty to control the simultaneous water and salt fluxes into the product and control the protein fibers transformation throughout process. Dielectric properties of salted porcine meat are strongly related to its structure and composition. Thus, dielectric properties measurement appears as a promising method for controlling on-line the salting process in meat industry. Dielectric spectroscopy studies have been performed on raw and salted Longissimus dorsi pork samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyzer immediately after salting process and also 16 h. Salt content, moisture, water activity and volume were also measured. It has been demonstrated that the dielectric properties are a good tool to analyze the share of the added sodium chloride molecules in the muscle tissue during the salting treatment (bounded and solved ions).     

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES. The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.     

Influence of brine concentration on swelling pressure of pork meat throughout salting

The influence of sodium chloride on the water holding capacity of meat is well known and described in literature. An increase in water holding capacity is associated with an increase in the swelling pressure in the protein matrix.     

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P < 0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P > 0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.     

解冻、腌制方法对猪肉及香肠品质的影响

目的研究解冻方式、腌制条件对猪肉及香肠品质的影响。方法冷冻猪肉分别采用微波、流水、室温、低温解冻,采用4℃和10℃干腌法、湿腌法腌制,以解冻损失率、蒸煮损失率、剪切力、加压失水率、色泽评价猪肉及香肠品质。结果流水解冻与低温解冻解冻损失率较低,低温解冻蒸煮损失率最低,解冻的猪肉剪切力显著高于新鲜猪肉,常温解冻猪肉剪切力最低,而流水解冻猪肉加压失水率最低;干腌与湿腌对猪肉L*值影响不显著,干腌法腌制猪肉a*值、b*值高于湿腌法腌制猪肉,随着温度升高,干腌法腌制猪肉a*值降低,b*值增加,而湿腌法腌制猪肉a*值、b*值均降低;采用干腌法加工的香肠其水分含量、剪切力低于湿腌法,而蒸煮损失率高于湿腌法。结论流水解冻与低温解冻有利于保持猪肉品质,4℃干腌法加工香肠品质较高。     

猪里脊肉油传热过程中品质变化动力学研究

油传热烹饪是中式烹饪的典型方式,采用油浴模拟油传热过程,结合动力学方法对猪里脊肉在油传热过程中成熟品质因子(颜色、剪切力)和过热品质因子(蒸煮损失)的变化进行测定与分析。结果表明:油传热过程中,猪里脊肉的颜色和剪切力变化遵循一级动力学,蒸煮损失变化遵循零级动力学;亮度、红度值和白度值的z值分别为33.1,26.1,41.0℃,Ea值分别为68.6,86.8,55.4kJ/mol;剪切力z值为17.9℃,Ea值为127.1 kJ/mol;蒸煮损失Ea值为28.9kJ/mol,z值在一级动力学下为32℃,大于红度值和剪切力的z值,满足烹饪成熟值理论提出的优化前提,证明了烹饪过程存在优化空间,为猪肉油传热烹饪和中式烹饪品质优化研究提供动力学参数。     

Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

The simultaneous brine thawing/salting operation has been proposed as an effective alternative for the accelerated processing of frozen cured hams. The aim of the present study was to study the effect of this new technology on the lipolytic and proteolytic enzymes responsible for the generation of flavour precursors during the salting and post-salting stages of the manufacturing of Spanish dry-cured ham. The effect of the frozen and thawed process produced a higher proteolytic and lipolytic activity than in the fresh traditional salted hams (FPS) that was detected by a higher concentration in free amino acids and free fatty acids. On the other hand, the brine thawed/salted treatments, at atmospheric pressure (BTS) and with vacuum impregnation (BTS-TP), produced an acceleration of the myofibrillar degradation that occurred in the BTS and BTS-TP hams in comparison to FPS. However, the lipolysis was affected by the frozen treatment but not by the brine thawed treatments, as few differences in free fatty acids and lipase activity were detected among the frozen and brine thawed hams at the end of post-salting stage.     

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin

Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n = 200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P < 0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance.